Category Archives: Meal-Kit Recipes

Cookware needed: foil-lined baking sheet, medium or large saucepan with lid, medium or large nonstick skillet with lid,

Finishing steps:

Preheat oven to 450. On a foil-lined baking sheet, toss broccoli with olive oil, salt & pepper. Roast for 10 minutes, then toss, and roast another 5-10 minutes or until edges are crispy.

Meanwhile, cut potatoes into bite-sized chunks and place in a saucepan along with garlic and whole rosemary sprig. Cover with water and lid, then bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Continue with next steps while potatoes are cooking.

Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add onion and season with salt & pepper. Cook, stirring occasionally until translucent, 2-3 minutes. Add puttanesca sauce base. Bring to a simmer, then reduce heat to low.

Season fish with a little salt & pepper, then nestle down into the skillet with the puttanesca sauce. Cover and cook 5-7 minutes or until fish is cooked through.

Drain potatoes and return to saucepan. Remove the rosemary spring, add a drizzle of olive oil, then smash potatoes and garlic with a potato masher or the back of a fork. Season with salt & pepper, and cover to keep warm.

Serve fish with puttanesca sauce. Enjoy potatoes and crispy broccoli on the side.

PG-13 Footnote: In Italian, the word puttana is literally translated as whore, so as you can imagine there are plenty of stories about the history of puttanesca sauce. In any case, you can chuckle a bit as you serve this tonight.

Heat a small amount of oil in a saucepan over med-high heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken on both sides just long enough to brown the exterior, then transfer to a plate. (You will continue cooking chicken later.)

Add a bit more oil to the saucepan if necessary, and sauté onion until softened. Add mexican soup base and cook stirring constantly for 30 seconds. Add water measured in step 1, stir to combine, and bring to boil. Add chicken to boiling broth and return to a simmer. Cover, reduce heat as needed, and simmer 5-7 minutes, or until the chicken is cooked through. Continue with next steps while chicken is cooking.

Chop cilantro and thinly slice radish, set aside.

Place kale in a salad bowl, add mexican caesar dressing and toss to combine. Taste and season with salt & pepper as needed.

When cooked through, remove chicken from the saucepan using tongs or a slotted spoon. Transfer to a cutting board. Add brown rice, peas & corn to the saucepan and continue to simmer another 5 minutes.

Meanwhile, use 2 forks to shred the chicken and divide between serving bowls.

Taste soup and season with salt & pepper. Ladle into bowls and top with cabbage, a squeeze of lime, radish, and cilantro. Enjoy the salad on the side.

Notes: When recipe calls for water use: 3 cups for 2 portions, 6 cups for 4 portions, or 9 cups for 6 portions.

While you’re waiting for water to boil, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Rinse and drain white beans. Remove mint leaves from the sprigs and roughly tear. Toss the beans and mint leaves with the vinaigrette, season with salt & pepper. Set aside.

Working with clean hands, combine ground pork with sausage seasoning, salt & pepper. Form into patties.

When pasta water is boiling, add a generous amount of salt, then add spaghetti and cook for 8-10 minutes or until al dente.

Meanwhile, heat a small amount of oil in a nonstick skillet, over medium heat. When pan is hot, add pork patties, and cook about 5 minutes per side, or until cooked through.

While pasta is cooking, heat the cauliflower cream sauce and butter in a nonstick skillet over medium heat until sauce is thickened, about 3-5 minutes.

Once pasta has finished cooking, drain, and add to the skillet with the cauliflower sauce. Season with plenty of pepper, and finish with a sprinkle of chopped parsley and grated pecorino.

Add salad greens to the bowl with beans and toss gently to combine. Drizzle with additional olive oil if needed. Season with salt & pepper to taste.

While you’re waiting for water to boil, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Rinse and drain white beans. Remove mint leaves from the sprigs and roughly tear. Toss the beans and mint leaves with the vinaigrette, season with salt & pepper. Set aside.

When pasta water is boiling, add a generous amount of salt, then add spaghetti and cook for 8-10 minutes or until al dente.

While pasta is cooking, heat the cauliflower cream sauce and butter in a nonstick skillet over medium heat until sauce is thickened, about 3-5 minutes.

Once pasta has finished cooking, drain, and add to the skillet with the cauliflower sauce. Season with pepper, and finish with a sprinkle of chopped parsley and grated pecorino.

Add salad greens to the bowl with beans and toss gently to mix. Drizzle with additional olive oil if needed. Season with salt & pepper to taste.

Slice beef crosswise into ½-inch strips, season with salt & pepper. In a bowl, combine yogurt and spice mix, add beef and toss to coat. Set aside to marinate.

On a baking sheet toss cauliflower with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss and roast another 5-10 minutes.

Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Thinly slice cucumber. Roughly tear the mint leaves. Add cucumber and mint to the salad bowl. Toss gently to coat with vinaigrette and season with salt & pepper to taste. Top with crumbled feta cheese. Set aside.

When 5 minutes remain on the cauliflower, heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, cook beef in a single layer, 3-5 minutes, turning frequently to brown all sides. Transfer to a plate or cutting board and let rest a few minutes before serving.

Enjoy moroccan beef with roasted cauliflower and cucumber salad on the side.

Cookware needed: large saucepan or stockpot with lid, large mixing bowl, baking sheet, large nonstick skillet

Finishing steps:

Preheat your oven’s broiler. Fill a large saucepan or stockpot with water, cover, and bring to a boil over high heat.

Slice bok choy in half lengthwise, then rinse and place cut-side down on a towel to dry. Chop dandelion greens into 2-inch pieces.

In a mixing bowl, combine seasoned chia seed binder with water (see note). Stir well, and set aside.

Cut bok choy crosswise into ½-inch slices keeping the white and green parts separate. On a baking sheet toss white part of bok choy with sliced bell pepper and a small amount of oil. Season with salt & pepper and broil 2-5 minutes or until tender. Add green part of bok choy and the dandelion greens to the baking sheet. Return to broiler until greens just begin to wilt. Remove from oven and set aside.

Drain cans of salmon and add to bowl with chia binder. Season with salt & pepper. Use your hands to mix thoroughly, then press the mixture together forming 2-3 cakes per person. Flatten to about 1-inch thick.

Coat the bottom of a nonstick skillet with oil and place over med-high heat. When oil is hot, add salmon cakes to the skillet in a single layer, working in batches if necessary. Cook 2-5 minutes per side, or until golden brown.

When water boils, cook noodles 7-8 minutes or until “al dente.” Reserve about 1 cup of the cooking water, before draining the noodles and returning them to the pot. Add dan dan sauce, and enough of the reserved cooking water to thin the sauce – it should coat noodles and still look saucy, not dry. Add broiled veggies and toss again.

Divide noodles and vegetables between serving bowls. Top with spicy salmon cakes. Scatter sliced scallion over the top. Enjoy!

Preheat oven to broil. Pour 1/3 cup of into a skillet along with the kielbasa. Cover, bring to a simmer, then reduce to low and steam 10-15 minutes. (Continue with other recipe steps while sausage is steaming.) When sausage is done, drain any remaining water, then cook 2-3 more minutes, browning all sides.

Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Add baby kale, toss gently and season with salt & pepper to taste. Top with toasted walnuts.

Slice fingerling potatoes crosswise into ¼-inch slices. Place in a microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, and poke a few holes to let steam escape. Microwave 2-3 minutes or until tender, drain.

Crack eggs into a mixing bowl and season generously with salt & pepper. Whisk well then stir in cheddar cheese.

Heat a small amount of oil in an oven-safe nonstick skillet (see note) over medium heat. When oil is hot, add steamed potatoes and sliced leeks. Sauté 5 minutes or until golden. Pour egg and cheese mixture into skillet, stir to combine, then immediately transfer to oven.

Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly but not cooked through, cover with foil and return to the broiler.

Note: Use a small skillet for 2 portions, medium for 4-6. Most skillets are oven-safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect. Aren’t sure about putting your pan in the oven? Check the website for an alternative option.

Preheat oven to broil. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Add baby kale, toss gently and season with salt & pepper to taste. Top with toasted walnuts.

Slice fingerling potatoes crosswise into ¼-inch slices. Place in a microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, and poke a few holes to let steam escape. Microwave 2-3 minutes or until tender, drain.

While potatoes are cooking, crack eggs into a mixing bowl and season generously with salt and pepper. Whisk together, and then stir in cheddar cheese.

Heat a small amount of oil in an oven-safe nonstick skillet (see note) over medium heat. When oil is hot, add steamed potatoes and sliced leeks. Sauté 5 minutes or until golden. Pour egg and cheese mixture into skillet, stir once to combine, then immediately transfer to oven.

Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly but not cooked through, cover with foil and return to the broiler.

Use a small skillet for 2 portions, medium for 4-6. Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect. Aren’t sure about putting your pan in the oven? Check the website for an alternative option.

Please be aware that while we try to get them all, there may be some pits in the date jam!

Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add carrots and season with salt & pepper. Cook, stirring occasionally, 3 minutes. Add carrot-orange juice and thyme sprigs, cover, reduce heat to medium and simmer 5 minutes.

Meanwhile, season both sides of tilapia with salt & pepper. Set aside.

When carrots are done, use a slotted spoon to transfer them to a serving bowl. Cover to keep warm.

Add tilapia to the pan with the carrot-orange juice. Cover and steam 2-3 minutes. Remove lid, turn heat up to high and reduce carrot-orange juice until syrupy, turning tilapia to coat with carrot-orange glaze. (If the tilapia appears to be done before the glaze has reduced, remove from the pan then continue to reduce glaze.) Pour glaze over the top of the tilapia before serving.

Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and pecorino cheese. Toss gently and season with salt & pepper to taste.

Top carrots with almond gremolata, and serve alongside the tilapia and caesar dressed spinach.

Heat a small amount of oil in a saucepan over medium heat. Add almonds and onions and cook, stirring frequently, until almonds are golden and onion is translucent. Add rice to saucepan along with stock base and stir well to coat. Add enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes, or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before serving. Continue with next steps while rice is cooking.

Add ground turkey to the bowl with chia seed binder and season generously with salt & pepper. Use a spoon to mix well. Place rounded scoops of mixture onto one side of a foil-lined baking sheet. (The mixture should yield 3 patties per person.) Drizzle oil on tops and use your hands to pat into logs.

On other side of the baking sheet, toss butternut squash with olive oil, salt & pepper. Place the baking sheet in the oven and set a timer for 10 minutes.

When the timer is up, toss the squash, and give the maple, chili & tahini sauce a quick stir before drizzling it over the squash. Flip the kefta, return baking sheet to oven, and roast another 5-10 minutes or until squash is golden and tender and kefta patties are cooked through.

Just before serving, fluff rice pilaf with a fork, and season with salt & pepper if desired. Divide kefta between plates and spoon a dollop of the yogurt sauce on top. Enjoy squash and rice pilaf on the side.

Notes: When recipe calls for water use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, and 9 tbsp for 6 portions.